I wasn’t particularly looking for a chocolate cake recipe with oil but as soon as I saw this, I had an almost uncontrollable desire for this chocolate cake.
This is one chocolate cake recipe to hang onto.
The cake has cocoa powder and semi-sweet chocolate for a big chocolate hit. There’s also a little coffee in the cake which adds to the rich chocolatey flavor without leaving any coffee taste whatsoever.
The cake’s ultra moist thanks to both the buttermilk and the canola oil. Baking at a lower temperature for longer also preserves the cake’s super moist texture.
But the joys of this chocolate cake with oil recipe don’t end there.
The gorgeous chocolate glaze uses a dash of corn syrup which gives that smooth, shining, reflective (almost mirror-like) quality. I think it’s the perfect glaze for this cake and wouldn’t skip it for the world.
- 1 oz semisweet chocolate, finely chopped
- ½ C hot brewed coffee
- ¾ C + 2 T all purpose flour
- ½ C cocoa powder
- generous ½ t baking soda
- ¼ t baking powder
- generous ¼ t salt
- 1 C sugar
- 1 large egg
- ¼ C canola oil
- ½ C buttermilk
- ¼ t vanilla extract [I used 1 t]
- 5 oz bittersweet chocolate (or 2½ oz each of bittersweet and semisweet)
- ¾ C heavy cream
- 1 T corn syrup
- For the full recipe visit: Chocolate Cake with Oil.